Jake Harper
Battering chicken with milk and breadcrumbs is a simple process that yields delicious results. The key to success is following the classic three-step breading process: first, coat the chicken in flour, then dip it in beaten egg, and finally, cover it in breadcrumbs. This technique ensures that each layer adheres properly, resulting in a crispy and crunchy coating. While frying is a popular cooking method, baking is also an option for those who want to avoid the extra fat and carbs associated with deep frying. By preparing the chicken in this way, you can create a variety of dishes, from sandwiches to chicken parmesan, that are sure to be crowd-pleasers.
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What You'll Learn
Marinate chicken in buttermilk, egg white and spices
Marinating chicken in buttermilk, egg whites, and spices is a great way to prepare chicken for frying. The buttermilk, being a dairy product, contains acid that tenderizes the meat, making it juicy and flavourful. The acid in the buttermilk breaks down the proteins in the chicken, making it tender. The egg whites coat and protect the meat, keeping it soft and tender during frying. The eggs also act as a binder for the flour or breadcrumbs.
To marinate chicken in buttermilk, egg whites, and spices, you can follow these steps:
First, prepare a mixture of buttermilk, egg whites, and spices. You can add various spices such as onion, garlic, hot sauce, garlic salt, smoked paprika, and poultry seasoning. Whisk these ingredients together until well combined. You can also add a tablespoon of white vinegar per cup of milk if you want to make a dairy-free buttermilk marinade.
Next, add the chicken pieces to the marinade. Ensure that the chicken is fully coated and submerged in the marinade. You can do this by pouring the marinade into a resealable plastic bag, adding the chicken pieces, coating them, and sealing the bag. Place the marinated chicken in the refrigerator and let it sit for 2 to 8 hours or even overnight for a stronger flavour.
Once the chicken has finished marinating, remove it from the marinade and pat it dry with paper towels. It is important to remove as much of the marinade as possible before proceeding to the next steps.
At this stage, you can proceed to coat the chicken with flour, breadcrumbs, or a combination of both, before frying it to perfection.
Remember, the key to successful buttermilk marination is allowing the chicken to soak for a sufficient amount of time, ensuring the chicken is well-coated, and then drying it thoroughly before moving on to the next steps of breading and frying.
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Prepare flour, egg and breadcrumb mix
Preparing the flour, egg, and breadcrumb mix is the first step in battering chicken. The flour absorbs the moisture from the chicken and provides a base for the egg to stick to. You can use plain white flour or corn flour, and season it with salt, pepper, and any other dry spices you like.
The eggs act as a binding agent for the breadcrumbs. Whisk the eggs in a shallow bowl and add a splash of milk and a teaspoon of salt. You can also add other seasonings like garlic powder, onion powder, or rosemary.
For the breadcrumbs, you can use store-bought or make your own by pulsing bread in a food processor until coarse crumbs form. Toast the breadcrumbs in the oven until golden brown. You can also add seasonings to your breadcrumbs like garlic powder, onion powder, rosemary, or other herbs.
Once you have your flour, egg, and breadcrumb mixes ready, you can start the battering process by coating the chicken in flour, then dipping it in the egg mixture, and finally coating it with breadcrumbs.
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Coat chicken in flour, egg and breadcrumbs
Battering chicken with milk and breadcrumbs is a simple process that can be done in a few easy steps. The first step is to coat the chicken in flour. This helps to absorb any excess moisture on the surface of the chicken, which will ensure that the breading sticks. Be sure to pat the chicken dry with a paper towel and season the flour with salt and pepper, or other spices, before coating the chicken.
The next step is to dip the chicken into a bowl of beaten eggs. This step will ensure that the outer layer of breadcrumbs sticks to the chicken. Allow any excess egg to drip off before moving on to the next step.
The final step is to coat the chicken in breadcrumbs. You can use store-bought or homemade breadcrumbs. To make your own, simply pulse stale bread in a food processor until coarse breadcrumbs form. You can then season the breadcrumbs with garlic powder, rosemary, onion powder, or other herbs and spices. Press the chicken into the breadcrumbs, ensuring that every crevice is fully coated.
It is important to let the chicken rest after breading and before frying. This will allow the coating to adhere better and will also ensure more even cooking. You can also refrigerate the chicken at this stage and cook it the next day.
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Press breadcrumbs into meat firmly
To batter chicken with milk and breadcrumbs, you'll need to follow a few key steps to ensure the breadcrumbs stick to the meat. Firstly, prepare your chicken by butterflying larger chicken breasts and pounding them to an even thickness. This will ensure your chicken cooks evenly. Next, you'll want to season your flour with spices, salt, and pepper. You can also add dry spices to the breadcrumbs.
Now, for the breading process: start by coating the chicken in flour, shaking off any excess, and allowing it to sit for 15-30 minutes. This step helps absorb moisture, ensuring the breading will stick. Then, prepare a mixture of egg, milk, and a touch of oil in a separate bowl. Dip the chicken into this mixture, letting any excess drip off.
Finally, it's time to press the breadcrumbs into the meat. Spread your breadcrumbs in a baking pan or dish, ensuring an even layer. Lay your chicken atop the crumbs and use your hands to firmly press the meat into the crumbs. Be sure to press both sides of the chicken, getting into every crevice to ensure an even coating. You can also spoon crumbs from the side onto the chicken to ensure full coverage.
If you're cooking multiple pieces of chicken, you can go back and repeat the breading process to ensure no spots are left bare. After breading, allow the chicken to rest and come to room temperature. This step helps the coating adhere better, and frying at room temperature will prevent the oil from dropping in temperature. Now, your chicken is ready to be fried or baked!
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Bake or fry the chicken
Bake the chicken
Preheat your oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper and set it aside. Butterfly the chicken breasts and pound the thicker sides so they are of even thickness. Season the chicken with salt and dredge it in flour until well coated. Always shake off any excess flour. Place the chicken in a bowl of whisked eggs and lift it out, allowing any excess egg to drip off. Put the chicken in a bowl of breadcrumbs, covering all of its surfaces. Press the chicken into the breadcrumbs firmly to help them adhere. Lay the chicken out for 15-20 minutes to allow the breadcrumbs to absorb the moisture, which will result in more even cooking. Sprinkle with another pinch of salt and pepper. Bake in the oven for 8 minutes, then flip the chicken and broil on high for another 3-5 minutes until golden brown and the internal temperature reaches 165 degrees Fahrenheit.
Fry the chicken
If you want to fry your chicken, you can skip the step of laying the chicken out for 15-20 minutes. Instead, let the chicken rest at room temperature for 15-30 minutes to help the breading adhere and to prevent the chicken from lowering the oil temperature as much when it is dropped in. Heat oil in a deep fryer, cast-iron skillet, or regular pan to 350 degrees Fahrenheit. Carefully place the chicken in the oil and fry for four minutes for a deep fryer, or until done for a skillet or pan. Turn the chicken with tongs and cook until browned and opaque throughout. If the chicken is browning too quickly, lower the heat. Drain the chicken on paper towels and season with salt.
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Frequently asked questions
The traditional way to batter chicken with milk and breadcrumbs is to first coat the chicken in flour, then dip it in beaten egg mixed with milk, and finish with a layer of breadcrumbs.
Yes, a thin layer of flour helps the beaten egg stick, and the egg is what makes the outer layer of breadcrumbs stick to the chicken.
You can use any type of flour, including rice flour, corn flour, or cake flour.
Yes, you can use store-bought or homemade breadcrumbs. To make your own, put a few pieces of bread into a food processor and pulse until coarse breadcrumbs form. Toast the breadcrumbs in the oven until golden brown.
You can cook battered chicken by baking, frying, or air frying. To fry, heat oil in a pan, let the chicken sit in the oil, then flip.
